Directions

1.
Preheat oven to 400 degrees. Lightly brush cut sides of eggplant with oil and season with salt and pepper. Place eggplant, cut side down, on a parchment-lined rimmed baking sheet. Bake until tender, 20 minutes, then remove from oven. Reduce heat to 375 degrees. When cool enough to handle, scrape flesh from skin and roughly chop. Transfer eggplant to a medium bowl and add feta, 3 tablespoons pistachios, coriander, red-pepper flakes, and mint. Season with salt and pepper and stir to combine.

Cook's Notes

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

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189

LauraRaymo47935

23 OCT, 2016

(Comment continued) We also replaced the coriander and red pepper flakes with za'atar, a middle eastern spice blend that contains both, and it was perfect. My only regret was that we didn't have enough mint, so will increase the amount next time. On the whole, though, we loved the contrasting spicy/cool flavors of the za'atar and mint against the background of the silky eggplant and crunchy but mild pistachios with the salty kick of the feta. It was very good, and we'll definitely make it again!

We made this recipe this morning and took it to a potluck lunch. It was a hit, and we loved it. Next time, we will make a few changes -- the eggplant needs to roast for about 45 minutes to get it both dry and "melted" enough to be perfect, then cooled for about 20 minutes. Phyllo dough is hard to work with, especially for a first time, so read up on how to handle it before trying. (Make sure you have enough space to spread the leaves out flat and cover the unused stack with a damp linen towel.)

Do not try this recipe. Or, if you do, maybe skip the mint? There are too many flavors in this little dish, it is very overwhelming and no good. Mint and red-pepper flakes? And feta? That should have stopped me from even trying to make this dish in the first place. My mouth is mildly burning from the pepper flakes but also cooled because of the mint. It is a strange sensation and not one that I would suggest having for post-meals.